Cantonese five kernel moon cake
I always thought it was too difficult and troublesome to make moon cakes, but seeing everyone on the moon cakes made me itch! It doesn't matter whether you eat or not, but it's necessary to be able to do it! Instead of challenging myself, I started my moon cake journey! Because I love Cantonese five kernel moon cakes most and can't be bought in bakeries, I started making Cantonese five kernel moon cakes for the first time!I operate carefully from the skin to the stuffing. If I neglect one step, I will lose everything. Not only is it a waste, but the most important thing is that I am frustrated. In the late night, I peeled melon seeds by myself until my hands ached. I was still wrapping moon cakes at more than 10 p.m. once took a brush to brush the moon cakes with egg liquid. My forehead had a close contact with the newly baked baking pan and left a "third eyebrow". I was waiting for the moon cakes to return oil. After three days of waiting, he finally lived up to my hard work and hard work. It was really delicious and fragrant! Successful challenge!hand made carefully, so nice to friends as a special gift in this special day ! The Mid Autumn Festival is approaching. I wish my relatives and friends a Happy Mid Autumn Festival and a happy reunion! Thank you for your support and encouragement as always! come on.
Step 1 . Weighing: 40g walnut kernel, 40g cashew nut, 60g peanut kernel, all , 40g white sesame (cooked, if raw, need to be roasted)
Step 2 . Bake walnuts, cashews and peanuts in the oven at 160 ℃ for 5 minutes, and peel them while they are hot
Step 3 . Hand peeled sunflower seeds 60g
Step 4 . Bake sunflower seeds in the oven at 160 ° for 5 minutes
Step 5 . Mix the roasted walnuts, peanuts, cashews and sunflower seeds and cut them with a knife (I like the taste of large grains, and can also break them into small grains with a rolling pin)
Step 6 . Pour in white sesame
Step 7 . Add sugar rose, white sugar, spring water (boil to cool), Erguotou Baijiu, cold pressed peanut oil
Step 8 . Stir to make it mixed evenly
Step 9 . Pour in a proper amount of cake flour (cooked glutinous rice flour) and add it bit by bit
Step 10 . Knead into a filling ball. If the filling ball can be rolled into a ball by hand, it means it is soft and hard. Cover it with plastic wrap and wake up for 30 minutes
Step 11 . To make cake crust: put the invert syrup into a bowl, add water and peanut oil, and mix well
Step 12 . Sift in flour and milk powder, knead into dough, cover with plastic wrap and wake up for 2 hours
Step 13 . Weigh the awakened crust and filling in 10 grams and 40 grams respectively, and knead them round
Step 14 . Take a piece of pie crust and press it flat. Put five kernel stuffing on it
Step 15 . Fit the crust and filling
Step 16 . Then put the dough on the left tiger's mouth, and push the crust upward with the right tiger's mouth. In the process of pushing, the crust is wrapped on the filling
Step 17 . Close up and get together
Step 18 . Evenly sprinkle some flour in the moon cake mold to prevent sticking, pour out the surplus flour, and put the wrapped dough into the mold
Step 19 . Pressed into mooncakes
Step 20 . Spray water to prevent cracking of cake crust at high temperature
Step 21 . Then put it into the preheated 200 degree oven and bake for 5 minutes
Step 22 . After the pattern is finalized, brush a thin layer of egg liquid on the surface of the moon cake (only the surface is brushed, not the side), and then put it into a 200 degree oven to bake for 15 minutes
Step 23 . Bake until the surface is golden, then take it out of the oven, cool it and seal it for storage It was made on September 15. On September 17, it returned oil smoothly. It was oily, fragrant and soft. It was carefully packaged and presented to relatives and friends as a Mid Autumn Festival mooncake!
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